On Food and Cooking

China

Five-

spice

Star    anise,  Sichuan pepper, cassia,

clove,  fennel

Japan

Shichimi

Sansho, mustard,    poppyseed,

sesame  seed,   mustard,    dried

mandarin    peel

Mexico

Recado

rojo

Annatto,    Mexican oregano,    cumin,

clove,  cinnamon,   black   pepper,

allspice,   garlic, salt

One positive effect of oxygen on finely
ground spices is manifested in the aging of
ground blended spices, which are said to
mellow over the course of several days or
weeks.